Duck-Pistachio Terrine, Burnt Bourbon Mustard, and Pickles

Adapted by
June 2012
Yield: 12 Servings


Duck-Pistachio Terrine
200 grams shallots
140 grams bourbon
4 eggs
140 grams heavy cream
300 grams sourdough bread
4 pounds lean duck meat
180 grams duck liver
300 grams pork fat
36 grams kosher salt
6 grams InstaCure #1
9 grams pâté spice
6 grams black pepper
10 grams flat leaf parsley
250 grams roasted and chopped pistachios
caul fat
Burnt Bourbon Mustard
1 cup bourbon
1 pint Dijon mustard
1 cup cider vinegar
1 cup water
1 cup granulated sugar
1 tablespoon coarse salt
1 teaspoon white pepper
1 teaspoon ground coriander
2 bay leaves
2 sprigs fresh thyme
Fresh vegetables, cleaned and trimmed
To Assemble and Serve
Sugar in the Raw
Pickled mustard seeds


For the Duck-Pistachio Terrine:
In a sauté pan, sweat the shallots in a small amount of oil; deglaze with the bourbon. Reduce until sec, remove from heat, and chill. In a large bowl, mix together the eggs, cream, and bread. Season the duck, liver, and fat with the salt and cure. Chill and reserve for 1 hour. Combine the shallots, egg mixture, duck, pâté spice, black pepper, and parsley. Grind the mixture through a meat grinder fitted the largest die and again through the smallest die. Mix the farce well and fold in the pistachios.

Preheat oven to 325°F. Line a terrine mold with caul fat and pack the farce into it, pressing down to remove air pockets. Place the terrine in a large roasting pan and fill with water three-quarters of the way up the mold. Cook in the oven until the internal temperature reaches 150°F. Remove from the oven and rest until the terrine reaches room temperature. Chill in the cooler and press with a several pounds of weight overnight.

For the Burnt Bourbon Mustard:
Reduce the bourbon to a syrup and add it to the mustard. Reserve.

For the Pickles:
Bring the vinegar, water, sugar, salt, pepper, coriander, bay leaves, and thyme to a boil. Pour the hot pickling liquid over the vegetables. Brine the vegetables in the pickling liquid for a week in the refrigerator.

To Assemble and Serve:
Smear the Burnt Bourbon Mustard on the plate and sprinkle with the sugar. Using a torch, burn the sugar on the mustard and wait 5 minutes to plate the rest of the dish. Slice the Duck-Pistachio Terrine, and plate one slice in the center of the dish. Top with the Pickles and pickled mustard seeds.